Eating eggs could cut Alzheimer’s risk by 27%

A simple habit like eating eggs could be quietly helping protect your brain from Alzheimer’s.

Researchers at Loma Linda University Health report that eating eggs may be linked to a lower risk of developing Alzheimer's disease in adults age 65 and older. Their findings suggest that regular egg consumption could play a role in supporting long-term brain health.

The study found that people who ate at least one egg per day for five or more days each week had up to a 27% lower risk of being diagnosed with Alzheimer's disease.

"Compared to never eating eggs, eating at least five eggs per week can decrease risk of Alzheimer's," said Joan Sabaté, MD, DrPH, a professor at Loma Linda University School of Public Health and the study's principal investigator.

Even smaller amounts of egg consumption were associated with benefits. Eating eggs just 1 to 3 times per month was linked to a 17% reduction in risk, while those who ate eggs 2 to 4 times per week saw about a 20% lower risk, Sabaté said.

The research, titled Egg intake and the incidence of Alzheimer's disease in the Adventist Health Study-2 cohort linked with Medicare data, was published in the Journal of Nutrition. Scientists conducted the study to better understand how diet, a factor people can change, might influence the likelihood of developing Alzheimer's disease.

Nutrients in Eggs May Support Brain Health

Eggs contain several nutrients that are important for the brain, Sabaté said. They are a rich source of choline, which the body uses to produce compounds such as acetylcholine and phosphatidylcholine that are essential for memory and communication between brain cells.

Eggs also provide lutein and zeaxanthin, which are carotenoids that build up in brain tissue and have been linked to better cognitive performance and lower levels of oxidative stress. In addition, eggs contain omega-3 fatty acids, and the yolk is especially high in phospholipids, making up nearly 30% of total egg lipids. These compounds play a key role in how neurotransmitter receptors function.

Large Study Tracks Egg Intake and Alzheimer's Diagnoses

To assess egg consumption, researchers considered both direct and indirect sources. This included eggs eaten on their own in forms such as scrambled, fried, or boiled, as well as eggs found in foods like baked goods and packaged products.

The study followed about 40,000 participants in the Adventist Health Study 2 cohort. Alzheimer's cases were identified through physician diagnoses recorded in Medicare data. Eligibility was determined using the Medicare Master Beneficiary Summary Files, and participants were followed for an average of 15.3 years.

Balanced Diet Still Key, Researchers Say

The research team stressed that eggs should be part of an overall healthy eating pattern rather than viewed in isolation.

"Research supports eggs as part of a healthy diet," said Jisoo Oh, DrPH, MPH, an associate professor of epidemiology at Loma Linda University School of Public Health and the study's lead author. "Seventh-day Adventists do eat a healthier diet than the general public, and we want people to focus on overall health along with this knowledge about the benefit of eggs."

Some funding for the study came from the American Egg Board. Support for establishing the original cohort and its data was provided by the National Institutes of Health.